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Application of Oyst...
Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread
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- Moshtaghian, Hanieh (författare)
- Högskolan i Borås,Akademin för textil, teknik och ekonomi,Swedish Centre for Resource Recovery
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- Parchami, Mohsen (författare)
- Högskolan i Borås,Akademin för textil, teknik och ekonomi,Swedish Centre for Resource Recovery
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- Rousta, Kamran (författare)
- Högskolan i Borås,Akademin för textil, teknik och ekonomi,Swedish Centre for Resource Recovery
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- Lennartsson, Patrik R., 1983- (författare)
- Högskolan i Borås,Akademin för textil, teknik och ekonomi,Swedish Centre for Resource Recovery
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(creator_code:org_t)
- 2022-11-01
- 2022
- Engelska.
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Ingår i: Applied Sciences. - : MDPI. - 2076-3417. ; 12:21
- Relaterad länk:
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https://doi.org/10.3...
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https://urn.kb.se/re...
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https://doi.org/10.3...
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Abstract
Ämnesord
Stäng
- Oyster mushroom (OM) cultivation generates residue that needs to be managed; otherwise, it will be converted into waste. One of the substrates for OM cultivation is the food industry by-product, e.g., a mixture of the brewer’s spent grain (BSG) and wheat bran. This study assesses the OM cultivation residue’s physical and nutritional characteristics as a potential upcycled food ingredient and also considers developing bread from this cultivation residue. The OM was cultivated in a mixture of 55% BSG and 45% wheat bran. After the OM harvest, the cultivation residue (mixture of BSG, wheat bran and mycelium) had a lighter colour and a pleasant aroma compared to the initial substrate. It contained protein (10.8%) and had high niacin (42.4 mg/100 g), fibre (59.2%) and beta-glucan (6.6%). Thiamine, riboflavin and pyridoxine were also present in the cultivation residue. The bread was developed from 50% cultivation residue and 50% wheat flour, and its scores for darkness, dryness, sponginess, sour taste, bitter aftertaste, and aromatic aroma differed from white bread (p-value < 0.05). However, its overall acceptability and liking scores were not significantly different from white bread (p-value > 0.05). Therefore, this OM cultivation residue can be used as a nutritious ingredient; nevertheless, product development should be further explored.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- oyster mushroom
- Pleurotus ostreatus
- cultivation residue
- brewer’s spent grain
- cereal-based food
- upcycled food
- Resource Recovery
- Resursåtervinning
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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